Meat + Three

What obligations do we have to the foodways we’ve inherited? As whole ways of life go extinct in the face of globalization and modern technology, what do we save, and why? Our reporters seek out the protectors of tiny taters, bacterial breads, and Aztec agriculture to understand how the past informs our present.Further Reading:Listen to the full episode of Dyed Green with Dan Saladino and Sally Barnes here, and check out his book, Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them.Learn more about Susan Ray Brown’s Salt Rising Bread Project here, and read Dan Wharton’s cookbook and memoir, Taming the Wild Yeast.If you’d like to visit the chinampas in Mexico City, visit https://hechoenxochimilco.com/ to plan a tour with Rafah.Want to learn more about the Four Corners Potato? Check out this article in Archeology Magazine. This episode of Meat and Three was reported by Sophia Hooper, Jessica Gingrich, Addison Austin-Lou, and Sam GerardiOur lead producers on this episode were Sophia Hooper and Jessica Gingrich, with support from Hannah ChouinardMeat and Three is produced by H Conley and Taylor Early.Our audio engineer for this episode was H Conley.Photo Credit: Jessica Gingrich, Xochimilco 2019Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

When we first began reporting this episode, we wanted to tell stories about foods, drinks, and experiences that fall outside what is typically considered “authentic.” We coined the term “purposefully IN-authentic” and ran with it until we couldn’t run any further. What we found instead is that choosing the road less traveled because it is the road that feels most true, might be the most exemplary form of authenticity. From entire cuisines, to community practices, to individual choices, to specific places (uh-um, Margaritaville), this episode celebrates a new definition of authenticity: commitment, genuineness and unabashed ingenuity.  Further Reading:Listen to Meat and Three Episode 192, Identity Crisis: Authenticity in a Changing Food Landscape, to hear this season’s initial discussion about the effects of narratives of authenticity in our foodways. For more from Dr. Alex Orquiza, check out his book, The Taste of Control.Learn more about Pepper and Two Mamas Farm. Find out more about Yuna Asriyan and the non-alcoholic brands that she works with, like Prima Pavé, Feragaia, and Pathfinder at the Catchall Collective. Listen to Yuna delve deeper into the value and psychology involved in the non-alcoholic space on this episode of the HRN show The Speakeasy. For a deeper look into Margaritaville in Times Square, read this Eater article. Find Susan Sontag’s Notes on Camp, here.  Credits: This episode of Meat and Three was reported by Sam Gerardi, Hannah Chouinard, Elizabeth Fisher, and Jessica Gingrich. Our lead producer on this episode was Elizabeth Fisher, with support from Jessica Gingrich.Meat and Three is produced by Taylor Early and H Conley.Our audio engineer for this episode is Armen Spendjian.Our theme song was composed by Breakmaster Cylinder.This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Here at Meat and Three, cheese holds a special place in our hearts. Cheese can connect us to our past and future while making us more grounded in our present. It can bring us together and bring cultural traditions to life.This week we explore the many facets of cheese. From at home cheese-making and cheese fortune telling, to the cheese traditions of Wisconsin and Mexico, join us in celebrating cheese in all its forms.Further Reading:Want to make your own cheese? The cream cheese made in this episode was made with culture from Cultures for Health and milk from Winter Hill Farm in Freeport, Maine.Listen to the entire interview with Carlos Yescas on Cooking In Mexican from A to Z titled: Crema, Requeson, Panela, and Artisan Cheese.Keep up with Jennifer Billock here, and book your own cheese fortune reading.Follow Lactography on Instagram and visit the shop for a tasting when you’re in Mexico City!Song: Tampico - Cumbia Mexicana (No Copyright Sounds) Music provided by NCM [No Copyright Music]. Creative Commons - Attribution 3.0 Unported | Attribution 4.0 International Video Link: Tampico - Cumbia MexicanaThis episode of Meat and Three was reported by Sophia Hooper, Danielle Flitter, Jessica Gingrich, and Hannah Chouinard.Our lead producer on this episode was Hannah Chouinard, with support from Jessica Gingrich.Meat and Three is produced by Taylor Early and H Conley.Our audio engineer for this episode is H Conley.Our theme song was composed by Breakmaster Cylinder.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Today on Meat and Three we’re talking acknowledgement and celebration as a tool for social change and sustainability. And we’re doing so by celebrating our own archive; our reporters look back at some of their favorite stories from the HRN airwaves.  Further Reading: Check out the original episodes referenced in our episode below! Elizabeth’s story: Dyed Green: Call of the Wild with Lucy O'HaganDiscover more about Wild Awake Ireland, here. Addison’s story: Taste of the Past: Valerio Farris and Cuisine of the Spanish RomaJessica’s story: Taste of the Past: Dr. Nicola Nice and Reading Between the Lines and Lives of Vintage Cocktail BooksHannah’s story: Gastronomica: Chef Malcolm James Mitchell and the fight for hospitality reform  This episode of Meat and Three was reported by Elizabeth Fisher, Addison Austin-Lou, Jessica Gingrich, and Hannah Chouinard.Meat and Three is produced by H Conley and Taylor Early.Our audio engineer for this episode was Armen Spendijan.Includes music from the album Be Happy With Who You Are by HoliznaCC0. Licenses for sound effects:paper04-drawing#1.flac by zerolagtime -- https://freesound.org/s/89795/ -- License: Attribution 3.0Cocktail Sounds.wav by KenRT -- https://freesound.org/s/319994/ -- License: Creative Commons 0Cocktail Shaker.wav by KenRT -- https://freesound.org/s/319995/ -- License: Creative Commons 0Clink - Good Pour.wav by davethetech -- https://freesound.org/s/360431/ -- License: Attribution 3.0Pour3 - PERFECT COCKTAIL.wav by davethetech -- https://freesound.org/s/360438/ -- License: Attribution 3.0Uncorking a bottle, pouring in a glass, manipulating a glass, man drinking while making noise, pouring.wav by Gedeon6 -- https://freesound.org/s/596455/ -- License: Creative Commons 0Rummaging through Alcohol Bottles.wav by 221055 -- https://freesound.org/s/654801/ -- License: Attribution NonCommercial 4.0 Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Food and debate are a natural pairing. Whether it’s politics at the dinner table, check paying privileges, or how rare you’d like your ribeye, a meal can bring out fiery passions and strong opinions. But, have you considered that your opinions could just be wrong?This week, we're diving deep into the world of food myths and setting the record straight. We’ll be tackling sushi sexism, demystifying MSG, defending the Wisconsin Old Fashioned, and breaking down skin contact wine. Further Reading:Visit Chefs Peggi Ince-Whiting and Addison Austin-Lou at Kyoto Japanese Restaurant in Salt Lake City! For more on female sushi chefs, check out this article from Financial Times, and listen to this episode of HRN’s very own Japan Eats!You can find Dr. Debbie Fetter’s blog dedicated to breaking down hot topics and myths in nutrition here!You can find the original 1995 FDA-commissioned report on MSG here, the 2007 Honheim consensus from Europe here (note that MSG falls under “added-as-flavor” glutamate measurements), and the European Food Safety Authority (EFSA) 2017 evaluation of additive glutamic acid–glutamates here.The following links are two meta analyses on MSG studies, discussing results, issues of applicability to human subjects, and more. Meta Analysis 1 Meta Analysis 2For a comprehensive history of MSG, and a multifaceted critical analysis of its use in industrial food production, take a look at Dr. Sarah Tracey’s 2016 thesis, Delicious:  A History of Monosodium Glutamate and Umami, the Fifth Taste Sensation. Dr. Tracey’s collaboration with TedEd is an excellent sample of some ideas within the paper.For another ode to the Wisconsin Old Fashioned, take a look at Toby Cecchini’s personal essay in the New Yorker, dedicated to the cocktail.For more on the makings, history and flavors of orange wine, listen to this episode of Natural Disasters from the HRN archives.  This episode was reported by Addison Austin-Lou, Sam Gerardi, Hannah Chouinard, and Elizabeth Fisher.Sam Gerardi was the Lead Producer on this episode, with support from Sophia Hooper.Our audio engineer for this episode is Armen Spendjian. Meat and Three is produced by H Conley and Taylor Early. Licenses for sound effects:Crowd Cheering - Soft Cheering 2.wav by GregorQuendel -- https://freesound.org/s/481778/ -- License: Attribution 4.0WALLA Ballpark Cheer Short Foul by AshFox -- https://freesound.org/s/191916/ -- License: Attribution 3.0polite_applause_03.wav by joedeshon -- https://freesound.org/s/119023/ -- License: Attribution 4.0Applause 13.wav by kwahmah_02 -- https://freesound.org/s/324190/ -- License: Attribution 3.0rbh Applause 03 big.WAV by RHumphries -- https://freesound.org/s/1923/ -- License: Attribution 4.0High School Various Cheers & Ambiance by Robo9418 -- https://freesound.org/s/716427/ -- License: Attribution 4.0Ambi - Applausses, Cheers, thanks to the French nursing staff, Grenoble - 2020.03.23.mp3 by chabbb -- https://freesound.org/s/530300/ -- License: Attribution 4.0Cork squeak and pop - 221098_AshtiHari_SD100_Term4.wav by 221098HariPotter -- https://freesound.org/s/655564/ -- License: Attribution 4.0PA microphone feedback (1) tapping.wav by FreqMan -- https://freesound.org/s/42929/ -- License: Attribution 4.0PA microphone feedback (3) - puffing.wav by FreqMan -- https://freesound.org/s/42931/ -- License: Attribution 4.0 Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the second episode and find out how  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program, are doing in the first few weeks of their training session! Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.Links:Sophia Hooper’s BioDanielle Flitter’s BioAddison Austin-Lou’s BioH’s BioTaylor’s BioBehind the Internship is produced by Rachael Markow and Taylor Early, and engineered by Armen Spendijan.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Today, we’re unraveling one of food’s biggest buzzwords to see what lies beneath. Authenticity conveys meaning, tradition, and truth wherever it’s invoked, but is it always as important as we seem to think it is? From biotechnology's influence on traditional cuisine to personal reflections from international chefs, we explore the bounds of authenticity’s usefulness as a concept. Then, we go deep on the social dimensions of culinary narratives and their misuse in the case of terroir and the Algerian wine industry to learn about what happens when our desire for authenticity gets co-opted into something more sinister.Further Reading:Listen to Dr. Lauren Crossland-Marr speak more about authenticity, CRISPR and her work in Italy on these Gastronomica episodes: Episode 38 and Episode 25. For more information about how CRISPR may affect our foodways, listen to Lauren’s podcast, A CRISPR Bite.Find Lauren’s article about conversations circulating on Twitter about CRISPR here.When you’re in Mexico City, check out Chef Ron Dutes for some amazing culinary experiences. Check out Fabio Parasecoli’s book Gastronativism for more on authenticity and food as ideological tools.To learn more about Algerian viticulture read this New Lines article. To deep dive into Authenticity check out this article from Gastronomica: Journal for Food Studies. This episode of Meat and Three was reported by Elizabeth Fisher, Danielle Flitter, Sophia Hooper, and Addison Austin-Lou. Our lead producer on this episode was Sophia Hooper, with support from Hannah Chouinard.Meat and Three is produced by H Conley and Taylor Early.Additional Music in this episode by Koi-discovery & HolinzaCC0. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three  is powered by Simplecast.

Pralines, a sweet concoction of sugar, butter, and pecans, are more than just a staple of New Orleans cuisine. They carry with them a rich legacy of adaptation and survival, embodying the spirit of a city known for its resilience. This episode delves into the bittersweet history of pralines, revealing their deep connections to the legacy of slavery, the innovative spirit of African American women, and the enduring fight for freedom and equality. In this episode of Meat and Three, Taylor Early is joined by co-host Jessica Gingrich, a journalist and food historian who has spent the past 3 years reporting on the intertwined histories of pralines, systemic injustice, and the Angola 3. Central to this story is Robert King, a member of the Angola 3, who spent decades in solitary confinement at Angola Prison. King's journey from his grandmother's kitchen to making pralines in prison highlights the power of the human spirit in the face of unimaginable circumstances.In addition to King’s story, this episode delves into the broader history and cultural significance of pralines, tracing their origins from the kitchens of enslaved African American women to modern-day entrepreneurship. Food historian Dr. Zella Palmer provides insights into how pralines became a source of empowerment for Black women, despite discriminatory practices. Additionally, we examine the brutal realities of forced labor in Louisiana's prison system are examined through the firsthand account of prison rights activist Kiana Calloway, who discusses the harsh conditions at Angola Prison and the broader implications of prison labor on our food systems. Further Reading:Learn more about Robert King and the Angola 3 here. You can also read about their experience in From the Bottom of the Heap: The Autobiography of Black Panther Robert Hillary King by Robert King and Solitary by Albert Woodfox.Keep up with Zella Palmer here, and listen to her podcast Culture and Flavor for more of her thoughts on food and culture.Connect with Kiana Calloway here, and hear stories from other men forced to work the farm line at Angola here. Read more about the current lawsuit against Angola Prison here. Special thanks to Joshua Sbicca at the Prison Agricultural Lab. You can read more about their work here.Deep appreciation to Ashley Rogers at the Whitney Plantation and Rick Halpern at the University of Toronto for their invaluable insights into Louisiana’s sugar industry. This episode was reported by Hannah Chouinard, Addison Austin-Lou, and Jessica Gingrich. H Conley was the editor for this episode.Jessica Gingrich Lead Produced this episode, with support from Addison Austin-Lou, Elizabeth Fisher, and Sam Gerardi.Our audio engineer for this episode is Armen Spendjian. Includes music from the album End of Line by Quantum Jazz.Meat and Three is produced by H Conley and Taylor Early. Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

A food memory is never just the meal itself. It’s the people who cooked it, the chatter around the table, the distance traveled and time waited just to taste this food. Today, we’re serving up a smorgasbord of experiences from each member of the Meat and Three team. From fresh-squeezed juice in Mexico City to the late-night fast food haunts of competitive swing dancers, we’ve got messages from the whole team on the food they love, and the places that make that food come alive with meaning. Further Reading:If you wanna hear the story of how Chef Eric See got his restaurant from concept to opening day, check out The Build. For more info about the wine we drank, check out Sapere, brought lovingly from Napa to Ursula by the lovely sommelier Sacha. After binging the season, NYC locals; go have a bite and a drink at Ursula (and tell Eric that Taylor sent you!)For more of the hilarious Chala June, check out their Instagram!Find out more about Kalustyan’s,  Rocky’s Historic Eastern Market, Sunny and Annie’s, and Vynil Beer.If you want to catch Addison in action behind the sushi bar, you can find her here.Episode CreditsThis episode of Meat and Three was sent lovingly to you from our whole team: Danielle Flitter, Asha McElroy, H Conley, Hannah Chouinard, Sophia Hooper, Elizabeth Fisher, Addison Austin-Lou, Jess Gingrich, Sam Gerardi, and Taylor Early. Our lead producer on this episode was Sophia Hooper, with support from Sam Gerardi.Meat and Three is produced by H Conley and Taylor Early.Our audio engineer for this episode is H Conley.Our theme song was composed by Breakmaster Cylinder.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your palette of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no wonder so many cultures deeply intertwine food with identity. To explore this connection, we’re revisiting Meat and Three stories with our brand new interns. We’ll be talking about our loyalty to grocery store chains, the past and future of soul food, nostalgia for Jewish deli dinners, and the little moments in the kitchen which shape us.Further Reading:To hear more about food cults, check out the original M+3 episode with Benjamin Lorr here. You can find Benjamin’s book, The Secret Life of Groceries: The Dark Miracle of the American Supermarket, here.For further discussion on the future of Black foodways, listen to the original M+3 episode with Deb Freeman here. Learn more about the Sankofa symbol and Black History Month.To listen to Jeffrey Yoskowitz dive into the legacy of Ashkenazi Jewish cuisine, click here.To hear the rest of H Conley’s ode to homemade ricotta, click here.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Food sovereignty foregrounds all of our conversations on Meat and Three. If communities are unable to feed themselves freely, safely and sustainably, food cultures can not thrive. From seed banks preserving Indigenous crops, to Israeli control of Palestinian food systems, we kickstart our 16th season by revisiting stories from the Meat and Three archives that center food sovereignty as imperative to maintaining diverse, nourishing food cultures.Further Reading:Listen to the full story with Valarie Segrest and Clint Carroll, here. Additionally, listen to Valerie Segrest’s TedTalk all about food sovereignty: tedxseattle.com/talks/food-sovereignty. Find the original story Meat and Three episode about Native Seeds/Search here, and check out ways to support and purchase seeds at Native Seeds/SEARCH. Learn more about the Biden-Harris Administration’s National Seed Strategy Keystone Initiative. Listen to the original story with Pat Gwin, here, and learn about the present day popularity of the Cherokee Nation Seed Bank. Here is the original episode of our final story about seam zones and the history of Israeli occupation in Palestine.  Learn more Palestinian olive harvests here. If you’re interested in learning more about Palestinian food sovereignty, check out this list of resources compiled by the land, an Amsterdam-based farming social project. If you are interested in learning more about how you can support relief efforts, check out Gaza Mutual Aid and the different ways you can support their mutual aid on the ground in Gaza. This episode was reported by Jessica Gingrich, Sam Gerardi, Addison Austin-Lou, and Hannah Chouinard. Our lead producer on this episode was Elizabeth Fisher, with support from Sophia Hooper. Meat and Three is produced by H Conley and Taylor Early.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three  is powered by Simplecast.

Go behind the scenes at HRN with Behind the Internship where you’ll find out  what it’s like to become a podcast producer for HRN’s flagship show, Meat + Three. Tune in to the premiere episode and get to know  Sophia Hooper, Danielle Flitter, and Addison Austin-Lou, three interns in HRN’s Research & Radio Internship Program. Hear about their first steps into podcast production and see what it takes to begin a career in the food media world.Links:Sophia Hooper’s BioDanielle Flitter’s BioAddison Austin-Lou’s BioH’s BioTaylor’s BioOpening Soon "The Build" Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

Our Meat and Three Season 16 trailer was engineered by Sam Gerardi.Be sure to subscribe to the Meat and Three feed wherever you get podcasts to stay up-to-date on new episodes of Behind the Internship: a sneak peak behind the Meat and Three production process, brought to you by the interns themselves!Meat and Three is powered by Simplecast.

Description:Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs. Bon appetit!Further Eating: Taylor’s Everyday Butter Pasta for Everybody 1-2 handfuls of pasta of choice (depending on how hungry you are!)Enough water to submerge pasta (see your pasta cooking instructions)Fresh or canned tomatoes (fresh tomatoes will need a little longer cook time to break them down)Gochujang or red chili flakes (to taste! optional, but recommended!)3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)½ tsp of acid of choice (white wine vinegar or lemon are both nice!)Black pepper and flaky finishing salt to tasteGrated parmesan to taste (if you want!)Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!Add pasta to sauce in pan and stir until noodles are coated.Plate up and finish off with parmesan, flaky salt and black pepper.Enjoy!  Sasha’s Microwave Ramen Recipe1½ cups of water1 instant ramen packet of your choice, I used Shin Ramyun½ cup of frozen spinach2 generous forkfuls of kimchi1 fried eggSoy sauce, salt, and pepper to taste.Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.Top with kimchi and fried egg.Serve!Griffin's Rice Cooker Lentils3 tablespoons butter1 Sliced medium yellow onion1 small carrot cut into thin roundsSalt, Pepper, MsgSpices (to taste)Cumin, Celery seeds, Paprika powder, Garlic powderOne bag of lentilsBroth, stock cube or water Add butter to rice cooker on warm with lid on. Chop veggies Remove lid switch rice cooker to heat and immediately add the onions and carrots, salt and pepper to taste and two pinches of MSG. Stir until the onions are softened but not translucent. Add the spices and stir in.Add lentils and mix until thoroughly coated in oil (if all of the butter has been absorbed add some more at this point, or extra virgin olive oil to add some grassy notes to the final product) Cover with your choice of liquid mix and put on the lid. Periodically check if the lentils are softened till mashable, keep topping off the lentils with liquid to delay the rice cooker switching from cook to warm.Enjoy now or once the flavors have had time to intermingle. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

As long as there have been supermarkets there have been folks imagining and participating in alternative modes of grocery shopping. In this episode of Meat and Three, Matt is joined by HRN intern Liv Kunins-Berkowitz as his co-host. Their research focuses on alternative and community-constructed foodways. In this episode, we are leaving the supermarket behind, and unpacking the possibilities of alternative foodways including cooperatives, mutual aid, CSAs, and the black panther free breakfast program.To keep up with the 607 CSA, check out their website and Instagram!Click here to watch Jessica Gordon-Nebmhard discussing her book, Collective Courage: A History of African American Cooperative Economic Thought and Practice.If you’d like to support East Brooklyn Mutual Aid’s mission or get involved, head over to their website. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.